Vegan Buddha Cakes
These cakes are bursting with flavor and nutrients, and are all anti-inflammatory, that will make your taste buds and your body feel like they've reached Nirvana.
Ingredients
- 12 oz firm Tofu drained
- 8 oz Water Chestnuts (canned) drained
- 3 Tbsp Low-sodium Tamari can sub Soy Sauce
- 3 Green Onions white bottoms only
- 1 Red or Yellow Bell Pepper
- ½ cup Mushrooms
- 4 Tbsp Nut Butter I use 2 Tbsp of Peanut Butter plus 2 Tbsp of Cashew Butter, but others will work
- ¼ cup Fresh Parsley curly
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Line a cookie sheet with parchment paper, set aside.
- Lightly chop the ingredients down so they can fit into a food processor.
- Put into the food processor the Tofu, Water Chestnuts, Tamari, and Green Onions. Pulse until smooth.
- Add the remaining ingredients into the food processor. Pulse until everything is smooth and well combined.
- Spoon the mixture into piles that are 2 Tbsp. each onto the baking sheet.
- Bake for 40 - 45 minutes, or until the patties are golden brown.
- Serve hot with your favorite dipping sauce or a side salad and enjoy!